Step-by-Step Instructions
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Prep the Meat: Pat steaks dry with paper towels. Trim excess outer fat if preferred.
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Whisk Marinade: In a bowl, vigorously whisk soy sauce, lemon juice, olive oil, and Worcestershire sauce until emulsified. Stir in dried herbs, garlic, and black pepper.
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Marinate: Place steaks in a resealable bag or non-reactive dish. Pour marinade over meat, press out air, and seal. Refrigerate for 2 to 4 hours (maximum 12 hours to prevent acid mushiness).
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Dry & Temper: Remove steaks from fridge 30–60 minutes before cooking to bring to room temperature. Remove from liquid and pat thoroughly dry with paper towels. Discard used marinade.
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Sear & Rest: Cook over high heat (grill, pan-sear, or broil) to desired internal doneness. Transfer to a board, tent with foil, and rest for 5 to 10 minutes before slicing against the grain.
| Marinating Time Frame | Effect on Meat Texture & Flavor |
| 30 to 60 Minutes | Quick surface flavor boost for thin cuts |
| 2 to 4 Hours (Optimal) | Deep flavor penetration and ideal tenderization |
| Over 12 Hours | Acid begins “cooking” surface fibers, creating mushy texture |
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